Mama said to always eat your veggies!

The summer is most certainly upon us. Barbecues, ice cold drinks, and the cool AC is definitely a top 3 for most people. For me…I’m adding vegetables to the list! Nothing screams summer like fresh veggies off the grill. Or for my case, the grill pan since my apartment complex does not allow the all mighty grill. Grilling up some veggies is a quick and easy way to have a filling dinner on a week night. Serve on their own or as a side dish for a scrumptious summer treat. Just the other night we created this thing of beauty: Screen Shot 2018-07-02 at 5.15.23 PM.png
How gorgeous? I love all the colors. You can use WHATEVER veggies you want to create a quick and beautiful meal. Heck, I’d make this for a date night! I served this up with a side of orzo tossed with feta cheese and basil. So simple, so good, so making this again. The fun with veggies, they take on so many flavors and are so versatile. Depending on your mood, you can do an Asian flare with a teriyaki glaze, Spanish with a cumin spice blend, Italian with parmesan and garlic olive oil….the possibilities are literally endless. We just happened to need to use up a small bit of balsamic vinegar we had left so we made a vinaigrette with olive oil,  S&P, and balsamic vinegar to brush on after we grilled our veggies. Then, we squeezed a grilled lemon on top for another layer of flavor. Grilling the lemon makes it extra juicy and gives the dish an extra kick. You don’t need to get all fancy to have a fancy lookin’ dish.

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